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Vegan Enchiladas

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  • Author: Erin Jensen
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 7-8 enchiladas 1x
  • Category: Dinner
  • Method: Stove Top + Oven
  • Cuisine: Mexican-Inspired


Vegan Enchiladas – a simple and delicious vegan dinner option that you are going to LOVE!


  • 2 tablespoons vegan/plant-based butter
  • 1 tablespoon garlic, minced
  • 1 yellow onion, diced
  • 1 green pepper, diced
  • 1 (15oz) can black beans, drained and rinsed
  • 1 (15oz) can corn, drained
  • salt and pepper
  • 78 tortillas
  • Approx. 4 tablespoons dairy free cream cheese
  • 1 (16oz) jar salsa verde
  • fresh cilantro (topping)
  • red onion (topping)
  • dairy free sour cream (topping)


  1. Preheat oven to 350 degrees F.  Spray a casserole dish with olive oil and set aside.
  2. Place large cast iron skillet on stove and bring to medium/high heat.  Add butter and let melt.
  3. Add garlic and move around pan until it becomes fragrant, about 30 seconds.
  4. Add onion and green pepper. Season with salt and pepper. Sauté for 2-3 minutes or until onion starts to reduce and become translucent.
  5. Add black beans and corn. Stir to combine.
  6. Take casserole dish and tortillas.  Add several scoops of the black bean filling to the middle of a tortilla.  Then add about 2 teaspoons of dairy-free cream cheese spaced evenly across.  Roll up tortillas and place in the casserole dish pushed against one side. Continue this process until the casserole dish is filled with rolled up tortillas and the filling is all used up.
  7. Pour salsa verde on top of the rolled up tortillas and place in the oven, uncovered. Bake for 30 minutes or until salsa verde becomes bubbly.
  8. Remove and let cool slightly.
  9. Serve immediately with fresh cilantro, diced red onion and dairy-free sour cream.